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Next Generation Vending & Food Service Inc.
April 15, 2010 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings5
- critical findings3
Failed findings
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Cold HoldingcriticalInspector note: Cut fruit in self service island at (46.7-watermelon).Yogurt in same unit at 39.4F(PIC/CFM states that temperatures are not necessarily taken after production takes place and product is not necessarily chilled back down if temperature exceeds 41F.Review process and provide proper temperatures.American cheese at 51F stacked ontop of lettuce.Chicken salad in same unit in deeper portion of well at 41F.
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Food Contact Surfaces CleancriticalInspector note: PIC/CFM states that large sheet pans(full size) are not warewashed in3bay sink.He doesn't know type of sanitizer nor proper concentration.Provide proper method and knowledge of required practice.
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Location AccessiblecriticalInspector note: Chef rinsing metal stem thermometer in handsink.
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Food Utensil StorageInspector note: No utensil out for self-service bread at toaster.I strongly discourage the self-service use of toaster.We can't be assured that everyone who handles equipment has properly washed hands before doing so.If it is a necessity then provide proper means of dispensing food product and frequently disinfect equipment.
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Test Kit ProvidedInspector note: No test kit for sanitizer onsite.
What changed since the previous inspection?
Compared with Pass on June 24, 2008: 5 findings appeared for the first time.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.